Name: Ham, White Bean, and Kale Soup with Leeks
Ingredients: 2 tbsp extra virgin olive oil; 1 onion, diced; 2 leeks(white and light green parts only), chopped; 4 cloves garlic, minced; 1 tsp fresh thyme; 1 bayleaf; 2 cups ham, diced; 2 (15 oz.) cans great northern/canellini beans, drained and rinsed; 1 bunch lacinato(dinosaur) kale, de-stemmed and chopped; 1 quart chicken stock or bone broth; 1 cup water; salt and pepper, to taste

CategoryMain Dishes, Recipes

Heart warming, nutrient-dense and well balance. This ham, white bean and kale soup with leeks is the perfect soup to make when you have leftover ham from the holidays.

SERVES 6

Total Time30 mins

2 tbsp extra virgin olive oil

1 onion, diced

2 leeks(white and light green parts only), chopped

4 cloves garlic, minced

1 tsp fresh thyme

1 bayleaf

2 cups ham, diced

2 (15 oz.) cans great northern/canellini beans, drained and rinsed

1 bunch lacinato(dinosaur) kale, de-stemmed and chopped

1 quart chicken stock or bone broth

1 cup water

salt and pepper, to taste

Heat oil in a large stock pot over medium heat. Add leeks and onions, season with salt and pepper. Sauté 6-8 minutes, stirring frequently, until tender. Add in garlic, thyme, and bayleaf, cook 2-3 minutes, until fragrant.

Add in the ham, beans, kale, chicken stock and water, bring to a boil. Reduce to a simmer and cook uncovered for 15-20 minutes.

Remove from heat and discard bayleaf. Taste and season with additional salt and pepper if needed.

Ingredients